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Get the Recipe: Award-Winning Chili from the Vanilla Bean Cafe in Pomfret, Conn.

Vanilla Bean Cafe award-winning chili recipe
Chili from the Vanilla Bean Cafe, Pomfret, Connecticut. Updated 12/28/16.

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The Vanilla Bean Cafe in Pomfret, Conn., has been in business since 1989 with its delicious chili being on the menu since the first day. The coziness of this restored 1840s farmhouse and the freshly-made, mouthwatering chili seem to go hand-in-hand -- the perfect place to enjoy a cup or bowl.

People love the chili from the Vanilla Bean Cafe. Tablelog.com stated of the chili, "It’s such a bestseller that in the past that they’ve even sold over 10,000 pounds of chili in one year alone!" We concur about the quality of the chili. This is the best restaurant chili we've tasted, to date, in New England -- full-bodied, flavorful and plentiful. Further good news: here is how you can make Vanilla Bean Cafe chili in your own kitchen...

Ingredients:

2 Lbs ground beef (we use 80/20)
2 tsp chili powder     
½ tsp cumin  
2 tsp black pepper  
½ tsp cayenne (adjust for spice) 
2 Drops Tabasco  
2 Chorizo links   
1 Tbls diced jalapeno (adjust for spice) 
3 Cloves chopped garlic 
3 Tbls beef fat  
1 ½ Tbls chili powder 
½ Tbls cumin
1 medium onion - chopped
4 stalks celery - chopped
½ red pepper - chopped
½ green pepper - chopped
1 16 oz can tomato sauce
1 28 oz can tomato puree
1 28 oz can diced tomatoes
1 16 oz can kidney beans 
 
• In a large pan cook the ground beef with chili, cumin, pepper, cayenne
and Tabasco.  Reserve 3 Tbls of spicy beef fat for later use. Drain and set
cooked beef aside for later use.
 
• Slice chorizo in half and cut into bite size pieces. In a 6-quart stock pot
cook chorizo for 4 or 5 minutes on medium high heat. Add Onions, celery,
pepper, jalapeno, garlic, chili, cumin and beef fat. Cook until vegetables
are tender.
 
• Add all tomato products and cook on medium for 15 -20 minutes, stirring
occasionally.
 
• Stir in cooked beef and kidney beans and simmer for 2 hours.
 
Serve in a crock with corn chips, grated cheddar cheese, and scallions.
 
Makes about 1 gallon    10 - 12 servings - Freezes well

© COPYRIGHT 1999 by Barry Jessurun, All rights reserved
The Vanilla Bean Café
Pomfret Connecticut 06258

Related articles:

Vanilla Bean Cafe dining review
How to make Durgin Park Restaurant Boston baked beans at home

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